Creamy Sour Cream Mashed Potatoes with Gravy

Ingredients:

• 4-6 red potatoes, cut into quarters
• ½ C. whole milk
• ½ C. sour cream 
• 2 Tbs. chives, chopped finely
• 1 C. beef or chicken broth
• ¼ C. flour
• ¼ C. cornstarch
• Salt and pepper, to taste

Directions:

In a medium-sized stock pot, boil the red potatoes 20 minutes or until soft. Drain them and place them into a large mixing bowl. Add the whole milk and sour cream and mix on high speed until creamy, approximately 3-5 minutes. Add salt, pepper and chives and mix until just incorporated.
In a separate, shallow saucepan, heat the broth until it is just beginning to simmer. Stir in the flour gradually, tablespoon by tablespoon to prevent clumping. Add the cornstarch with the same method. Continue to stir until the mixture thickens, adding more flour if necessary. Season to taste with salt and pepper.
Serve the gravy hot on top of the mashed potatoes.

Chef John's Juicy Jambalaya

Ingredients:

• 1/2 lb. Chaurice sausage
• 1 lb. Andouille sausage
• 1 lb. boneless skinless chicken breast
• 2 C. chopped onion 
• 1 green pepper, chopped
• 2 stalks celery, chopped
• 4 cloves garlic, chopped
• 1 (28 oz.) can diced tomatoes in juice
• 2 C. raw rice
• 3 C. chicken stock
• 3/4 lb. diced smoked ham
• 4 green onions, sliced
• 1/4 C. chopped parsley
• 1/2 lb. shrimp, raw (tails removed)
• 1/2 tsp. thyme
• 2 Tbs. cajun seasoning
• 3 bay leaves
• 1/8 tsp. salt
• 1/8 tsp. pepper

Directions:

Sauté chaurice (or another spicy sausage), Andouille, and chicken, adding oil if necessary, for several minutes, until cooked. Add the onions to the same oil, cook them thoroughly, then add the bell pepper and celery. Cook until tender. Add bay leaf and thyme. Add the rice and stir until coated in the oil. Add the tomatoes, chicken stock, garlic, and ham. Bring the mixture to a boil. Cover and let simmer about 30 minutes or until rice is cooked. Before serving, add the green onions, shrimp, and parsley.

Juicy Cajun Roast Chicken

Ingredients:

• A baking tray or glass ovenware
• Cajun seasoning
• Salt
• Lemons 
• Pepper
• A defrosted chicken
• Olive oil

Directions:

First, preheat the oven to approximately 420 degrees Fahrenheit.  While the oven is warming, rub olive oil all over the chicken, including inside the cavity.  Next, season the chicken generously with Cajun seasoning, salt, and pepper.  You may add a dash of lemon to the seasoning if you want to add a tangy taste to your roast.  Finally, place the chicken in the oven and cook on high.  After 15 minutes, turn the heat down to 375 degrees and leave until fully cooked.  Serve hot with a side dish of salad and mash potatoes.

Cajun Potatoes

Ingredients:

• 4 to 5 medium potatoes
• 1 Tbs. cajun seasoning
• 1 Tbs. of cooking oil
• cayenne pepper 
• pepper and salt for taste

Directions:

Preheat your oven to about 375 to 400 degrees F
With a fork score all over the potatoes, whether peeled or not. This makes them crisp.
Slice the potatoes into one and a half to two-inch chunks
Warm the pan first then put the oil in it
Introduce potatoes and sprinkle the seasonings over them
Do not put a lot of salt at this stage since you may need to add more after cooking
Stir and toss potatoes with two forks
Make sure all chunks are coated as you stir and toss the potatoes
Bake them for 15 minutes and use the forks to stir again
Bake again for an extra 10 to 15 minutes and they will be ready to be served

Baked Parmesan Garlic Chicken Wings

Ingredients:

1 teaspoon dried oregano
1 teaspoon dried rosemary
1/2 teaspoon ground cumin
1 teaspoon kosher or sea salt (1/2 tsp table salt)
2 1/2 pounds chicken wings
2 tablespoons extra-virgin olive oil (or melted butter)
2 tablespoons minced fresh basil
2 garlic cloves, finely minced
1/4 cup grated parmesan cheese
1/2 teaspoon seasoning salt (like Lawry's)
1 cup blue cheese dressing
1-2 teaspoons Dijon mustard (or to taste)

Directions:

1. Preheat oven to 425F. In a small bowl, mix together the oregano, rosemary, cumin, and salt. Lay the chicken wings on a baking sheet and season the chicken wings with this mixture.

2. Bake the chicken wings for 20-25 minutes. While the chicken is baking, mix together the oil, fresh basil, garlic, parmesan cheese and seasoning salt.

3. In a separate bowl, mix together the blue cheese dressing with the mustard (this is your dipping sauce)

4. When the chicken is cooked through, toss the wings with the garlic/cheese/olive oil (or butter) sauce. Serve with the blue cheese/mustard dressing.

BBQ Chicken Quesadillas

INGREDIENTS:

4 whole wheat tortillas

6 oz chicken, grilled

1 small vidalia onion

1 tablespoon olive oil

2 oz shredded, low-fat monterey jack cheese

2 oz shredded, low-fat cheddar cheese

1/4 cup barbeque sauce

DIRECTIONS:

Heat a skillet on medium heat and add 1 tablespoon olive oil. Slice the onion, sprinkle with salt and add it to the pan to caramelize – about 10- 15 minutes. Transfer onions to a bowl when finished.

To assemble quesadillas, add 1 ounce of cheddar cheese on the bottom. Top with 3 ounces of chicken, a drizzle of barbeque sauce, caramelized onions, and another ounce of monterey jack cheese on top.

Heat the same skillet you used for the onions on medium heat and spray it with cooking spray. Add quesadilla to the pan, letting cook on each side about 5 minutes, or until tortilla is crispy and cheese is melted.

Spicy Honey-roasted Wings

Ingredients:

• 3 lbs. chicken wings
• 2 Tbsp. Country Crock® Spread, melted
• 1/3 cup hot pepper sauce*
• 1/2 tsp. salt
• 2 Tbsp. honey

Preparation:

1. Preheat oven to 425°. Spray bottom of broiler pan with nonstick cooking spray; set aside. Cut tips off chicken wings (save tips for soup). Cut wings in half at joint.
2. Arrange chicken in prepared pan. Bake 1 hour or until chicken is thoroughly cooked and crisp.
3. Meanwhile, combine melted Country Crock® Spread, hot pepper sauce, honey and salt in large bowl. Add cooked chicken wings; toss to coat.

Stout-Braised Short Ribs with Soy and Honey

INGREDIENTS:
2 pounds bone-in short ribs
1 small yellow onion, diced
3 garlic cloves, chopped
12 ounces Guinness (or other stout)
1 cup beef broth
1/4 cup amber honey
2 tablespoons dark soy sauce

DIRECTIONS:

Preheat the oven to 350 degrees.

Heat 1 tablespoon of olive oil in a medium Dutch or oven-proof saucepan with a tight fitting lid over a high flame. Season the short ribs with salt and pepper. Brown the short ribs on each side, about 2 minutes per side. Set aside. Pour out the fat, leaving just a thin layer.

Return the heat to medium-low and add the onions. Saute until translucent, about 5 minutes. Add the garlic and cook for another 2 minutes. Stir in the stout, stock, honey, and soy. Bring to a simmer, cover, and cook in the oven for 2 to 2 and a half hours, until the meat is very tender, but not falling off the bone. Remove the short ribs to a platter or plate. Spoon some of the oil off the top, and taste the sauce for seasoning. Pour the sauce over the ribs, and serve.

Grilled Halibut with Garlic Cilantro Sauce

Ingredients:

• 4 cloves garlic (finely minced)
• 1 cup chicken stock (or use a combination of chicken stock and white wine)
• 2 tsps lime zest (from 2 limes)
• 2 lime (2-3 T or more)
• 4 tbsps olive oil
• 3 tbsps chopped cilantro fresh (very finely, or more, I used about 1/4 cup)

Directions:

1. Preheat a grill for high heat. Squeeze lime wedges over the fish, then season them with salt and pepper.
2. Grill fillets for about 5 minutes on each side until browned and fish can be flaked with a fork. Remove to a warm serving plate.
3. Heat oil in a skillet over medium heat. Add garlic; cook and stir just until fragrant, about 2 minutes. Stir in butter, 1 tablespoon fresh lime juice, and cilantro. Serve fish with the cilantro butter sauce.

Garlic and Lemon Shrimp

Ingredients:

• 1 lb jumbo shrimp (thawed if frozen, I used 21-25 per pound size, which was good for this recipe. Buy pre-peeled shrimp or peel them when they have thawed.)
• 2 tbsps olive oil
• 1 tbsp butter 
• 2 tbsps minced garlic (finely)
• 2 tbsps lemon juice (fresh-squeezed)
• 1 tbsp lemon zest (or a little less if you're not that fond of lemon zest)
• sea salt (to taste, I did not use much salt)

Directions:

1.Bring 3 cups of water to a boil in a medium saucepan over high heat, covered. Uncover and slowly whisk in the grits, 1 teaspoon salt, and 1/2 teaspoon pepper. Reduce the heat to medium-low and cook, stirring occasionally, until thickened, about 5 minutes. Stir in the Parmesan and 1 tablespoon butter. Remove from the heat and season with salt and pepper. Cover to keep warm.

2.Meanwhile, season the shrimp with salt and pepper. Melt the remaining 2 tablespoons butter in a large skillet over medium-high heat. Add the shrimp, garlic, and cayenne, if using, and cook, tossing, until the shrimp are pink, 3 to 4 minutes. Remove from the heat and add 2 tablespoons water, the lemon juice, and parsley; stir to coat the shrimp with the sauce and season with salt and pepper.


3.Divide the grits among shallow bowls and top with the shrimp and sauce. Serve with lemon wedges.

Quick and Crispy Home Fries

Ingredients:

1 1/2 pounds Russet potatoes (about 3 medium or 2 large potatoes)

2 tablespoons olive oil, divided

1 tablespoon unsalted butter

1 medium onion, diced

1/2 teaspoon garlic powder

1 teaspoon smoked paprika

Salt

Pepper

Instructions:

1.Cut the potatoes: Once the potatoes are washed and scrubbed well, cut into half-inch cubes.

2.Add the potatoes to a pot and cover with water: Add the cubed potatoes to a large saucepan and cover with cold water to about one inch above the potatoes. Add a pinch of salt.

3.Parboil the potatoes: With the saucepan uncovered, bring the water to a boil, then cook for an additional minute or two to parboil the potatoes.

4.Cook the onions: While the water comes to a boil, heat 1 tablespoon of olive oil in a skillet, over medium heat. When hot, add the onions, season with salt and pepper, and cook, stirring occasionally, until soft and fragrant, about 5 minutes.

5.Test the potatoes for doneness: To test the potatoes for doneness, stick the tip of a paring knife into a few of the potato cubes. The flesh should feel slightly firm, but softer and more tender than before cooking. The potatoes should not feel mushy.

6.Drain the potatoes: Drain the potatoes in a colander, shake off any excess water, and cool for about 5 minutes.

7.Heat oil and butter in a large skillet: Heat the remaining olive oil and butter in a wide cast iron pan or large skillet over medium heat.

8.Add potatoes, season, and cook: When the oil is hot and shimmering, add the potatoes, season with salt and pepper, and toss to coat with the oil. Spread the potatoes in a single layer across the bottom of the pan, working in batches if necessary. Cook the potatoes, without stirring, for 8 to 10 minutes, so the bottoms become nicely browned and crispy.

9.Add cooked onions and spices: Add cooked onions, garlic powder, and paprika to the skillet and stir to combine.

10.Serve immediately: Remove the pan from the heat and serve immediately.

Recipe Notes:
1.If working in batches, add additional oil and butter to the pan for the second batch.


2.Home fries are best eaten immediately. However, you can store leftovers in a covered container in the refrigerator for up to a few days, and reheat on the stovetop. They won't be as crispy as when they were first cooked, but will certainly still be good.

Lemon Pepper Chicken & Rice

Ingredients:

• 1 lb. boneless, skinless chicken breasts, cut into thin strips
• 1 Tbsp. I Can't Believe It's Not Butter!® Spread
• 1 package Knorr® Rice Sides™ - Chicken Broccoli
• 2 cups water
• 1 to 2 Tbsp. lemon juice

Preparation:

1. Season chicken, if desired, with salt and black pepper. Melt Spread in 12-inch nonstick skillet over medium-high heat and cook chicken, stirring occasionally, until chicken is thoroughly cooked, about 5 minutes. Remove chicken from skillet and keep warm.
2. Stir Knorr® Rice Sides™ - Chicken Broccoli and water into same skillet. Bring to boil over high heat. Reduce heat to low and cook, stirring occasionally, 7 minutes, until rice is tender. Stir in chicken and lemon juice; heat through.

Herb Grilled Chicken Wings

Ingredients:

• 4 garlic cloves, finely chopped
• 1/4 cup chopped fresh oregano
• 1/4 cup chopped fresh rosemary
• 1/4 cup olive oil
• Kosher salt, freshly ground pepper
• 2 pounds chicken wings

Preparation:

Combine garlic, oregano, rosemary, and oil in a large resealable plastic bag; season with salt and pepper. Add chicken wings, seal bag, and turn to coat. Chill at least 1 hour or overnight.

Prepare grill for medium heat. Remove wings from marinade and grill, covered and turning occasionally, until golden brown and crisp, 15-20 minutes.

DO AHEAD: Chicken can be marinated 1 day ahead. Keep chilled.

Southern Fried Chicken-Breast

Ingredients:

• 1 whole chicken, cut into 10 pieces
• 3 tablespoons kosher salt, plus more to taste
• 3 cups all-purpose flour
• 2 tablespoons garlic powder
• 2 tablespoons onion powder
• 2 tablespoons paprika
• 2 teaspoons cayenne pepper
• Freshly ground black pepper to taste
• 4 cups buttermilk
• 2 tablespoons hot sauce, preferably Crystal or Tabasco
• Peanut oil, for frying
• ¼ bunch fresh thyme
• 3 large sprigs fresh rosemary
• ¼ bunch fresh sage
• ½ head garlic (about 12 cloves), smashed, husk still attached
• Lemon wedges, for serving 

Directions:

BRINE THE CHICKEN: In a large (at least 5-quart) bowl or container, cover the chicken with 3 quarts cold water. Add 3 tablespoons salt, cover, and refrigerate at least 2 hours or overnight.

MAKE THE DREDGE: In a large shallow bowl, whisk together the flour, garlic powder, onion powder, paprika, cayenne pepper, and salt and black pepper to taste until well blended. In another large shallow bowl, whisk the buttermilk and hot sauce with a fork and season with salt and black pepper. Line a baking sheet with parchment and set aside.

DREDGE THE CHICKEN: Remove the chicken from the brine and pat it dry. Working a few pieces at a time, dredge the chicken pieces in the flour mixture, then dip them into the buttermilk, then dredge again in the seasoned flour. Set the pieces aside to rest on the parchment-lined sheet while you prepare the oil.

FRY THE HERBS: Pour about 3 inches oil into a large (at least 6-quart), deep pot. Add the thyme, rosemary, sage, and garlic to the cool oil and gradually heat over medium-high heat to between 360°F and 365°F on a deep-fry thermometer (the herbs and garlic will perfume the oil with their flavor as the oil heats).

FRY THE CHICKEN: Working in batches, add the chicken to the oil, 3 or 4 pieces at a time. Fry, turning the pieces once, until golden brown and cooked through, 12 to 13 minutes. Remove the chicken and herbs from the pot, shaking off as much oil as you can, and drain on a wire rack set over a rimmed baking sheet. Sprinkle all over with more salt and black pepper. Arrange the chicken on a platter and scatter the fried herbs and garlic over the top. Serve hot, with lemon wedges and Southern Mashed Potatoes.

Southern Mashed Potatoes

Ingredients:

• 1 cup heavy cream
• 4 tablespoons unsalted butter
• 3 large Yukon Gold potatoes (2½ to 3 pounds), peeled
• 1 teaspoon kosher salt, plus more to taste
• Freshly ground black pepper to taste
• ¼ cup olive oil (optional)
• Chopped chives, for garnish 

Directions:

In a small saucepan, heat the cream and butter over medium heat until the butter melts; remove from the heat and set aside. In a medium saucepan, cover the potatoes with cold water. Bring the pot to a boil, add the salt, reduce the heat, and simmer until the potatoes are very tender, 15 to 20 minutes. Drain, then pass the potatoes through a food mill or a ricer into a large mixing bowl. Gently stir in the warm cream and butter mixture until it is entirely absorbed by the potatoes and the mixture is smooth. Season with salt and pepper, then finish with the olive oil (if using). Garnish with chopped chives.

Southern Fried Chicken-Breast:

Southern Mashed Potatoes:

Country Fried Chicken

Ingredients:

For the Brine

• 1 whole chicken, cut into 8 or 10 pieces
• Kosher salt and freshly ground black pepper

For the Wash

• 5 large eggs
• ½ cup Louisiana-style hot sauce

For the Dredge

• 5 cups all-purpose flour, preferably White Lily brand
• 2 tablespoons kosher salt
• 1 tablespoon freshly ground black pepper
• 1 tablespoon freshly ground white pepper
• 1 teaspoon cayenne pepper
• 1 teaspoon granulated garlic
• 1 tablespoon poultry seasoning
• Canola oil, for frying

Directions:

SEASON THE CHICKEN: Rinse the chicken in cold water and pat dry. Place the chicken in a Ziploc bag and season liberally with salt and pepper. Let chill while making the wash and dredge.

MAKE THE WASH AND DREDGE: In a large bowl, whisk together the eggs and hot sauce with 4 cups cold water. Refrigerate until cold, about 30 minutes. In a large bowl, whisk the flour with the salt, black pepper, white pepper, cayenne pepper, garlic, and poultry seasoning. (If making the fried chicken livers, reserve about 1½ cups of the dredge.) Fill a 12-inch cast-iron skillet with 2 inches oil and heat to 350°F.

FRY THE CHICKEN: Remove the wash from the refrigerator and dip the chicken in the wash, then press the chicken in the flour mixture and shake off the excess. Let the chicken rest on a plate, refrigerated, for 10 minutes, then re-press the chicken in the flour dredge. Line a platter with a cloth napkin or paper towels and set aside. Working in batches, place the chicken in the hot skillet and cook until the underside is golden brown, 7 to 8 minutes. Flip the chicken and cook until the other side is golden brown, an additional 7 to 8 minutes (some of the smaller pieces, like the legs and wings, will be done faster than the breasts or thighs). Place the chicken on the lined platter to drain. Season with additional salt, if desired, and serve hot or at room temperature.

Notes:

A quick soak in a hot-sauce brine gives the fried chicken a kick. Though the recipe uses White Lily brand all-purpose flour, any brand will do. We also adored their fried chicken livers (served at the restaurant with an onion gravy), which couldn’t be simpler and use the same flour dredge as the chicken. If you’re making the livers right after the chicken, use the leftover flour mix; if you make them on their own (see the recipe), a quarter of the flour dredge recipe is plenty

Cajun Fried Chicken

Ingredients:

• Peanut oil, for frying
• 1 whole chicken, cut into 8 pieces and chilled
• 2 teaspoons kosher salt
• 1 tablespoon cayenne pepper
• 1½ cups all-purpose flour
• 1 large egg, beaten

Directions:

SEASON THE CHICKEN: Fill a large (at least 6-quart) pot halfway with the peanut oil and heat to 350°F. In a large bowl, toss the chicken with 1 teaspoon each of the salt and cayenne pepper.

DREDGE THE CHICKEN: In another large bowl, whisk the remaining teaspoon salt and 2 teaspoons cayenne pepper with the flour. Place the beaten egg in a third bowl, then toss the chicken in the egg. Working in batches of no more than 4 pieces at a time, toss the chicken with the flour mixture.

FRY THE CHICKEN: Fry the pieces in batches in the hot oil until cooked through, about 13 minutes for the breasts and 15 minutes for the thighs. Drain on a rack and serve immediately. Serve with New Orleans Style Vegetarian Red Beans and Rice.

New Orleans–Style Vegetarian Red Beans and Rice:

New Orleans–Style Vegetarian Red Beans and Rice

Ingredients:

• 1 pound dried Camellia brand red beans or red kidney beans
• 1 large onion, chopped
• ½ green bell pepper, chopped
• ½ red bell pepper, chopped
• ½ bunch fresh parsley, chopped
• 1 celery stalk, chopped
• 1 small habanero pepper, seeded (optional) and chopped
• 3 garlic cloves, chopped
• 2 teaspoons chopped fresh rosemary, or 1 teaspoon dried
• 2 teaspoons chopped fresh oregano, or 1 teaspoon dried
• ¼ cup olive oil
• 1 teaspoon sea salt, or more to taste

Directions:

Cooked rice, for serving (about 6 cups for a full batch). Rinse and drain the beans three times and transfer to a large (at least 8-quart) saucepan with a lid. Add 7 cups water and all of the ingredients except the rice. Bring the beans to a boil, then cover tightly, reduce the heat to medium, and let cook, stirring once after about an hour, until they are tender and the liquid has thickened, 2 to 2½ hours. Remove from the heat and season with salt.

Cajun Fried Chicken:

Pan Fried Catfish

Ingredients:

• 4 catfish fillets
• ¼ teaspoon kosher salt
• ¼ cup Wondra flour (may substitute all-purpose)
• 1 tablespoon smoked paprika
• 1 tablespoon onion powder
• 1 teaspoon celery salt
• 2 tablespoon unsalted butter
• ½ cup canola oil (or as needed for skillet size)

Directions:

Rinse and dry the catfish fillets, laying them onto a plate in a single layer. Lightly salt the fillets on both sides and let them sit about 10 minutes.
Meanwhile, in a small bowl mix the Wondra, paprika, onion powder and celery salt together (an equal measure of Spice Islands Beau Monde mix is a great alternative to the onion powder and celery salt).
Carefully dry the fillets once again on both sides. Using fine meshed sieve or flour-sifter shake an even amount of the Wondra and spice mixture over all 4 fillets. Gently turn them over and repeat.
Melt 2 tablespoons butter in a slope sided skillet set over medium-high heat. Once the butter begins to foam, but not yet color, add about ⅓-inch canola oil. The skillet should be large enough to hold the fillets in one layer, otherwise work in batches (adding more butter and oil as needed).
When the oil mixture is very hot and close to smoking carefully lay the flour and spice coated fillets in the pan. Cook them about 1 ½ to 2 minutes on one side without disturbing them. Then flip them and lower the heat to medium, cooking them another 2 or 3 minutes until the fish is firm and cooked through but not overcooked (it’s alright if they get rather brown). Move the cooked fish to a paper towel lined plate to drain for a moment, Serve hot.

Butter Rice

Ingredients:

• 1 c. uncooked white rice (NOT instant)
• 1 (10 oz) can of Condensed French Onion Soup
• 1 (10 oz) can of Beef Broth
• 1/2 c. of butter, sliced

Instructions:

• Preheat oven to 425 degrees.
• In a 9x9 inch baking dish combine rice, soup, and broth.
• Cut butter into slices and place on top of the mixture.
• Cover with foil and bake for 30 minutes.
• Remove cover and bake 30 minutes more.

Notes:

This can be doubled or tripled to feed more. Optional: small can of drained mushrooms can be added as well.

Southern Macaroni Pie

Ingredients:

• 8 ounce dried elbow macaroni
• 1 tablespoon unsalted butter (plus more for skillet)
• 16-ounce cheddar cheese (coarsely grated)
• 1 large egg
• 1 cup milk
• 2 teaspoon garlic powder (optional)
• 1 teaspoon dried mustard (optional)
• 1/8 teaspoon cayenne pepper (optional)
• freshly cracked black pepper
• hot sauce (to taste)

Directions:

Place the oven rack in the center position. Preheat the oven to 350 degrees F.
Butter the bottom and sides of a 10-inch cast-iron skillet or similarly sized shallow baking dish.
Cook the macaroni in a large pot of salted water according to package directions until al dente, about 8 minutes. Drain the noodles very well. Transfer the noodles to the prepared skillet or baking dish. Add 1 tablespoon remaining butter, stirring until completely melted. Add half the grated cheese; stir to combine. Don’t worry if the cheese is stringy or clumpy.
Whisk together egg and milk in a medium bowl, add garlic powder, dried mustard and cayenne (if using); stir to combine. Pour the milk mixture over macaroni. Top with remaining cheese. Press mixture down with the palm of your hand, compacting it uniformly.
Cook in the heated oven until nicely browned on the top, 45 to 50 minutes. Remove from oven, if it looks a little oily gently pour off any accumulated liquid. Sprinkle with black pepper and let rest at least 30 minutes before slicing into wedges. Serve with hot sauce– warm, at room temperature or chilled.

Notes:

Once it is well chilled this pie can be turned out of its skillet or baking dish for ease of slicing if you like.

Herb-Crusted Chicken With Kale and Pan-Dripping Croutons

Ingredients:

• 4 pounds bone-in, skin-on chicken pieces
• 2 cloves garlic, finely chopped
• 2 tablespoons chopped fresh rosemary leaves
• 2 tablespoons olive oil
• 1 teaspoon finely grated lemon zest plus 2 whole lemons, quartered
• kosher salt and black pepper
• 4 thick slices country bread, torn into 1- to 2-inch pieces
• 4 cups baby kale

Directions:

1. Heat oven to 450° F. Toss the chicken, garlic, rosemary, oil, lemon zest, lemon quarters, ¾ teaspoon salt, and ¼ teaspoon pepper on a large rimmed baking sheet.
2. Roast, skin-side up, until an instant-read thermometer inserted into the thickest part of the chicken (avoiding the bone) registers 165° F, 35 to 40 minutes. Transfer the chicken and lemons to a serving dish. Reserve the baking sheet.
3. Toss the bread in the drippings on the reserved baking sheet. Toast until golden brown, 5 to 7 minutes. Add the kale and toss to combine.
4. Serve the chicken with the kale, croutons, and lemons for squeezing.

Grilled Shrimp Caprese

INGREDIENTS:

20 leaves fresh basil, chopped
2 tablespoons extra virgin olive oil
1 tablespoon minced garlic
1 teaspoon Italian seasoning
salt to taste
1 pound shrimp, peeled and deveined
1 (16 ounces) package angel hair pasta
2 tablespoons butter
1/2 cup white wine
1 1/2 cups heavy whipping cream
1 cup grated Parmesan cheese
1 1/2 pounds Roma (plum) tomatoes, chopped
2 cups shredded mozzarella cheese

DIRECTIONS:

• Mix basil, olive oil, garlic, Italian seasoning, and salt in a bowl. Add shrimp and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 hour.
• Preheat grill for medium heat and lightly oil the grate. Remove shrimp from the marinade and shake off excess. Discard the remaining marinade.
• Cook shrimp on preheated grill until they are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes.
• Bring a large pot of lightly salted water to a boil. Cook angel hair in the boiling water, stirring occasionally until cooked through but firm to the bite, 4 to 5 minutes. Drain.
• Melt butter in a large, nonstick skillet over medium heat; stir in white wine and bring to a boil. Add heavy cream and Parmesan cheese; simmer until reduced, about 10 minutes. Stir in angel hair pasta, tomatoes, and mozzarella cheese. Top with shrimp to serve.

Garlic Fried Chicken

Fried Chicken Ingredients:

• 5 chicken drumsticks
• 5 chicken thighs
• 1 1/2 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon paprika
• 2 teaspoons granulated garlic (garlic powder is OK to substitute)
• 1 1/2 cups all purpose flour
• Oil for frying

Garlic Oil Ingredients:

• 2 tablespoons olive oil 
• 5 cloves garlic, minced 
• 1 tablespoon chopped fresh parsley

Instructions:

1. Pat the chicken dry. 
2. Combine salt, pepper, paprika and granulated garlic together in a bowl. Rub over the chicken. Cover and refrigerate for at least 4 hours, over night would be best. 
3. Dredge the chicken in the flour, coat well. Transfer to a plate and allow to set for 15 minutes. 
4. Cover a baking sheet with paper towels and place a cooling rack over the top. 
5. Turn oven to warm. 
6. Heat 1 inch of oil in a 12 inch skillet over medium heat. Once the oil is hot lay 5 pieces of chicken in the oil, skin side down, and cover for 6 - 7 minutes or until browned. Turn the chicken and cook another 6 - 7 minutes. Remove the lid and cook an additional 2 minutes or until it is golden brown. Use tongs or a slotted spoon to transfer the chicken to the prepared cooling rack. Sprinkle with salt. Place in the warmed oven to keep warm while you cook the remaining chicken. After the rest of the chicken has cooked transfer to cooling rack, sprinkle with salt and keep warm in the oven while you make the garlic oil. 
7. Heat the olive oil in a skillet over medium heat. Add garlic and cook just until garlic is fragrant, about 30 seconds. Remove from heat and add in parsley. 
8. Transfer chicken to a serving platter and drizzle garlic oil over the top. Serve hot.